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Hot Tahini Sundae with Banana Ice Cream, Cherry Compote & Sunflower Crumble | A decadent vegan sundae!
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5 from 3 votes

Hot Tahini Sundae with Banana Ice Cream, Cherry Compote & Sunflower Crumble

This sundae was built on a foundation of gratitude and topped with celebration. Creamy banana nice cream is topped with tahini magic shell, sweet cherry compote, sunflower crumble, and crunchy cacao nibs.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert, Ice Cream, Sundae
Servings: 2


Cherry Compote

  • 1 cup fresh or frozen sweet cherries
  • 2 tablespoons water
  • 1 tablespoon pure maple syrup
  • ½ teaspoon arrowroot powder

Sunflower Clusters

  • 2 tablespoons raw sunflower seeds
  • 1 medjool date, pitted
  • ½ tablespoon coconut sugar
  • ½ teaspoon coconut oil
  • teaspoon ground cinnamon

Tahini Magic Shell

  • 2 tablespoons tahini
  • 1 tablespoon pure maple syrup
  • 2 teaspoons coconut oil, melted

Banana Ice Cream

  • 4 ripe and speckled bananas, peeled, sliced, and frozen
  • 1 teaspoon pure vanilla extract, optional

Additional Toppings

  • 2 tablespoons cacao nibs
  • Coconut cream, optional


Cherry Compote

  • In a small saucepan, stir together the cherries, water, and maple syrup over medium heat. Bring to a boil, reduce heat, and simmer for 10 to 12 minutes or until the cherries have broken down into a sauce. With a few minutes left, scoop 1 tablespoon of the cherry liquid into a small bowl, add the arrowroot, and whisk together to combine. Pour the mixture back into the pan and stir until desired thickness is reached. Let cool completely.

Sunflower Crumble

  • In a food processor, combine the sunflower seeds, coconut sugar, coconut oil, and cinnamon. Pulse 10 to 15 times and then process for 15 to 30 seconds or until coarsely chopped. Transfer to a small bowl.

Tahini Magic Shell

  • In a small bowl, whisk together the tahini, maple syrup, and coconut oil until combined.

Banana Ice Cream

  • In a food processor, combine the frozen bananas and vanilla extract. Pulse a few times and then process for 1 to 2 minutes or until smooth and creamy, stopping to scrape down sides as needed.

To Assemble

  • Use an ice cream scoop to scoop the banana ice cream into 2 serving bowls. Drizzle the tahini magic shell over the ice cream, spoon the cherry compote on top, and sprinkle with the sunflower clusters and cacao nibs. Serve immediately.